Description
Flanders Red Ale, Lambics, Geuze, Fruit Lambic
Brettanomyces bruxellensis Wyeast
Brettanomyces bruxellensis Wyeast
WY5112
Species : Brett
Fermentation Temp Range (°F) : 60-75
Apparent Attenuation Range (%) : Very High
Flocculation : Medium
Alcohol Tolerance : 12%
Pitching/Fermentation : This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
Notes : This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
Best Styles : Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 650
Dry Yeast Substitution : n/a
Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.